Too busy to go to the supermarket? Cupboards almost bare? I’m always looking out for speedy snacks that I can whip together from what’s available in my kitchen. Sometimes they turn out well and sometimes they don’t but today I made a chickpea spread that I liked a lot. Less like hummus and more like a vegan version of tuna salad, here is my version of a chickpea sandwich filling which I served open faced on toasted Ezekiel bread.

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  • 1 can of Chickpeas, drained and rinsed
  • 2 tbsp Vegannaise
  • 2 tsp Dijon mustard
  • 2 tsp Umeboshi vinegar
  • 1 tbsp chopped onion
  • 1 stick of celery chopped
  • A pinch of smoked paprika
  • Salt and pepper to taste

Put all the above ingredients in a blender and pulse about 10 times until chopped but still chunky. Serve on toasted Ezekiel bread or gluten-free crackers for a great healthy snack.
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